Caramelized Chile Shrimp

Con Poulos

4.51

Thanks to a trio of convenient instant ingredients — preshelled shrimp, thin vermicelli, and bagged broccoli, which all cook in three minutes — this streamlined seafood stir-fry is ideal on time-is-tight nights. Red pepper flakes add a hit of heat.

Total Time: 0:25

Prep: 0:15

Level:
Easy

Yield:
4 main-dish servings

Serves:
4

Ingredients

6 oz. rice stick noodles (vermicelli)

1 lb. broccoli florets

1 green onion

¼ tsp. salt

3 tbsp. sugar

1 tbsp. water

1 tbsp. vegetable oil

3 clove garlic

¼ tsp. crushed red pepper

1 tbsp. lower-sodium fish sauce

1 lb. shrimp

¼ c. packed fresh cilantro leaves

¼ tsp. freshly ground black pepper

Directions

In heavy 12-inch skillet, heat 1 inch water to boiling on high. Add noodles and cook 1 to 2 minutes or until just tender. With tongs, transfer noodles to colander. Rinse under cold water and drain.

When water in skillet returns to boiling, add broccoli. Cook 3 minutes or until tender-crisp; drain and transfer to large bowl. Toss with green onion and salt. Wipe skillet dry.

In same skillet, cook sugar and water on medium-high (stirring just until sugar dissolves) 3 to 4 minutes or until mixture turns dark amber. Stir in oil, garlic, and red pepper. Cook 10 seconds, then stir in fish sauce and shrimp.

Cook 2 to 3 minutes or until shrimp just turn opaque throughout, stirring frequently. Remove from heat, and stir in cilantro and black pepper.

Divide noodles and broccoli among serving plates. Spoon shrimp with sauce on top of noodles.